Pickled porcini mushrooms for the winter - 7 step-by-step recipes in jars

Porcini mushrooms are considered the most noble mushrooms. And it is no coincidence, since they perfectly retain all their taste properties with any method of preparation. In this article, we offer you 7 ways to pickle these wonderful mushrooms.

Pickled porcini mushrooms with vinegar for the winter

Mushrooms are first boiled in water, and then in a marinade with sugar, salt, bay leaf, peppercorns, garlic and vinegar. Then everything is laid out in jars and sterilized. It turns out to be a wonderful blank that can be used for making soups, pies and sauces.

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  To begin with, rinse the porcini mushrooms well under running water, then peel them and cut them into small pieces, if they are large enough.
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  Now we take an enamel pan, send the chopped mushrooms there, fill them with cold water, add one tablespoon of salt and send them to the fire. Bring everything to a boil, then reduce the heat to medium and cook the mushrooms for 15 minutes. Next, drain all the liquid, fill the porcini mushrooms with water again and cook in the same way for another 15 minutes. We drain the water, put the mushrooms in a colander and leave them until all the excess liquid has drained off.
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  At this time, we begin to prepare the marinade. Pour drinking water into a saucepan, add salt, granulated sugar and send it to the fire. Bring to a boil and send the bay leaf, black peppercorns and garlic there. Cook the marinade for 5 minutes.
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  Now we send porcini mushrooms to the marinade, cook for 5 minutes and add vinegar. Bring everything to a boil and remove the pan from heat.
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  We pre-wash the jars well under hot water with soda and sterilize them in any convenient way. Now we lay out porcini mushrooms on them and fill everything with marinade up to the "shoulders". Next, we put the cans in a pot of hot water, the bottom of which is covered with a towel. Bring to a boil and sterilize for 10 minutes. We roll up the jars with lids, wrap them in a blanket or blanket and leave to cool completely at room temperature. Store in a dry and dark place. We open in winter and serve a delicious and aromatic snack. Bon Appetit!

Pickled porcini mushrooms without sterilization in jars

Boiled porcini mushrooms are boiled in a marinade of bay leaves, cloves, salt, sugar, garlic, peppercorns and vinegar, after which they are laid out in sterilized jars and rolled up. The result is a delicious preparation that can be used in the preparation of many dishes.

Cooking time: 50 minutes

Cooking time: 20 minutes.

Servings - 6.

Ingredients:

• Porcini mushrooms - 1 kg.
• Vinegar - 100 ml.
• Granulated sugar - 1 tablespoon
• Salt - 4 tsp
• Bay leaf - 1 pc.
• Carnation - 7 pcs.
• Black peppercorns - 7 pcs.
• Garlic - 4 cloves.

Cooking process:

1. Before cooking, clean the porcini mushrooms and rinse them thoroughly under running water. We remove all the debris from the hats, and also cut off the leg if there is earth on it.
2. Cut the large mushrooms into medium-sized pieces, and leave the small ones whole. We send everything into a saucepan, fill it with cold water and put everything on fire. Bring to a boil, remove the resulting foam and reduce heat to medium.Cook, stirring occasionally, for about 30 minutes.
3. At this time, we prepare the marinade for the mushrooms. Pour a liter of water into a separate saucepan, add bay leaves, cloves, salt, granulated sugar, garlic and black peppercorns there. We put everything on fire and bring to a boil. We put the mushrooms in a colander and rinse them several times under running water.
4. We send all the mushrooms to the marinade and continue to cook everything for 15-20 minutes.
5. The jars in which the workpiece will be stored are pre-washed under hot water with soda and sterilized in any convenient way. We spread the mushrooms on them along with the marinade, close everything with sterile lids and leave at room temperature until it cools completely.
6. We store the finished mushrooms in the refrigerator or cellar. We open in winter and serve as a snack or add them to a salad. Bon Appetit!

How to pickle porcini mushrooms with onions at home?

Boiled porcini mushrooms are laid out in jars along with onions and poured with a marinade of sugar, salt and vinegar. Then everything is sterilized and left to cool completely. It turns out a very tasty and easy-to-prepare snack.

Cooking time: 1 h. 10 min.

Cooking time: 15 minutes.

Servings - 7.

Ingredients:

• Porcini mushrooms - 1 kg.
• Bulb onions - 1-2 pcs.
• Bay leaf - 2 pcs.
• Black peppercorns - 5-7 pcs.
• Water - 1 liter.
• Granulated sugar - 1 tablespoon
• Salt - 2 tablespoons
• Table vinegar 9% - 150 ml.

Cooking process:

1. First, we sort out the mushrooms, clean them and rinse them thoroughly under running water. Next, cut them into large pieces.
2. Pour water into a suitable saucepan, put it on fire and bring to a boil. Dip the chopped mushrooms into boiling water and add bay leaves and black peppercorns to them. We cook everything for 15 minutes, then put it in a colander and leave it until all the excess liquid has drained off.
3. Peel and cut onions into rings. The jars in which the mushrooms will be stored are thoroughly washed under hot water with soda and sterilized in any convenient way. Now we put onion rings on their bottom.
4. We send boiled mushrooms to jars with onions. If you wish, you can lay out the onion with mushrooms in layers.
5. Now we are preparing the marinade. To do this, pour water into a saucepan, add granulated sugar, salt there, put on fire and bring to a boil. Cook for a couple of minutes, then add vinegar. Bring to a boil again and turn off the heat.
6. Fill the mushrooms with boiling marinade and cover the jars with sterilized lids. Cover the bottom of the pot with water with a towel, set the jars on top, bring to a boil and sterilize for 30-35 minutes. Next, we seal the jars with lids and leave at room temperature until they cool completely. We store the workpiece in a dry, dark place. We open in winter and serve with the main course. Bon Appetit!

How to marinate porcini mushrooms with garlic for the winter?

Boiled porcini mushrooms are laid out in jars with chopped garlic and onions, after which everything is poured with marinade on salt, sugar, vinegar and seasonings. Banks are rolled up and sent to storage in the cellar. It turns out an insanely aromatic and tasty snack.

Cooking time: 3 hours.

Cooking time: 25 minutes

Servings - 10.

Ingredients:

• Porcini mushrooms - 1 kg.
• Water - 200 ml.
• Vinegar - 100 ml.
• Salt - 1 tablespoon
• Granulated sugar - 1 tsp
• Bay leaves - 3-4 pcs.
• Cloves to taste.
• Dry mustard - to taste.
• Black peppercorns - to taste.
• Onions - 4 pcs.
• Garlic - 1 head.
• Vegetable oil - 1 tablespoon

Cooking process:

1. Before starting cooking, we sort out the mushrooms, then clean them and rinse them thoroughly under running water. We shift the porcini mushrooms into a suitable container, fill it with cold water and soak everything for an hour.
2. Now we take a saucepan in which we will cook mushrooms, pour water into it and put it on fire. Bring to a boil, add salt, bay leaf, dry mustard, black peppercorns, cloves there. We mix everything and send the mushrooms there.
3. We cook them for an hour.Then we drain all the liquid, fill the mushrooms with clean water and cook for another hour. Then we put the porcini mushrooms in a colander and let them cool.
4. At this time, we make the marinade. To do this, boil water in a saucepan, add a tablespoon of salt, granulated sugar, vinegar and all the seasonings there. Bring it to a boil and turn off the heat.
5. The jars in which the snack will be stored are thoroughly washed under hot water with soda and sterilized in any convenient way. We send the peeled and chopped onion with garlic to the bottom of the cans. Put the cooled mushrooms on top and fill them with marinade so that they are completely covered with it. Add a tablespoon of vegetable oil to each jar and close them tightly with lids. We send the workpiece for storage in a refrigerator or cellar. Serve aromatic mushrooms to the table with the main course or add them to a salad. Bon Appetit!

Pickled porcini mushrooms with citric acid

Boiled porcini mushrooms are boiled for an hour in salted water, after which they are laid out in jars along with spices and poured with marinade in water, salt, sugar and citric acid. It turns out to be an incredible appetizer with an amazing taste.

Cooking time: 4 hours.

Cooking time: 30 minutes.

Servings - 10.

Ingredients:

• Porcini mushrooms - 800 gr.
• Bay leaf to taste.
• Bitter peppercorns to taste.
• Allspice peas - to taste.
• Black peppercorns - to taste.
• Citric acid - 1 tsp
• Granulated sugar - 50 gr.
• Salt - 30 gr.
• Drinking water - 2 tbsp.

Cooking process:

1. Before starting cooking, select the mushrooms well and rinse them under running water. Next, we clean them and rinse them again. Then we transfer them to a deep container, fill with cold water and soak for an hour. Do not forget to trim the roots.
2. Next, cut the boletus into medium-sized pieces so that they fit into the jar. You can cut them smaller or larger as you wish.
3. Now we take the pan, send the chopped mushrooms there, fill them with water and send them to the fire. Bring to a boil and add salt. It is best to drain the first water and boil the boletus in the second broth. Cook them for one hour until tender. Next, we discard the mushrooms in a colander and leave them until all the excess liquid has drained off.
4. At this time, we prepare the marinade. To do this, take a stewpan, pour 2 glasses of water into it and send it to the fire. Bring to a boil, then add one and a half tablespoons of salt, a teaspoon of granulated sugar and citric acid. Bring to a boil again and remove from heat.
5. We wash the jars in which the mushrooms will be stored under hot water with soda and sterilize in any convenient way. Next, put boletus on them along with all the spices and fill everything with marinade. Close everything tightly with sterile lids and leave at room temperature until it cools completely. We send the snack for storage in the refrigerator or cellar. Serve with the main course or use in the preparation of other dishes. Bon Appetit!

Delicious pickled porcini mushrooms with 70% vinegar

Mushrooms are boiled in salted water with allspice, cloves, cinnamon, bay leaves and vinegar. Then everything is laid out in jars, filled with marinade and sterilized. It turns out to be a wonderful appetizer that will delight you especially in winter.

Cooking time: 1 h. 30 min.

Cooking time: 25 minutes

Servings - 50.

Ingredients:

• Porcini mushrooms - 5 kg.
• Salt - 200 gr.
• Water - 750 ml.
• Allspice peas - 5 pcs.
• Carnation - 5 pcs.
• Ground cinnamon - 0.5 tsp
• Bay leaves - 10 pcs.
• Vinegar 70% - 2 tablespoons

Cooking process:

1. Before starting cooking, we sort out the mushrooms, rinse them thoroughly under running water and cut them into medium-sized pieces.
2. We transfer the chopped mushrooms to a deep saucepan, fill everything with water and bring to a boil. Next, reduce the heat to low and cook, periodically removing the resulting foam and stirring with a wooden spatula. During the cooking process, we also add salt, bay leaves, cloves, allspice and cinnamon.
3. After the mushrooms settle to the bottom, there will be no more foam and the brine will acquire a transparent color, add vinegar to the marinade, which we dilute with part of the mushroom broth. Mix everything and turn off the fire.
4. We rinse the jars in which pickled mushrooms will be stored under hot water with soda and sterilize them in any convenient way. Next, put mushrooms on them and fill everything with marinade. Cover with lids and place in a pot of hot water, the bottom of which is covered with a towel. We sterilize 500 ml jars for 25 minutes, 1 liter for 35 minutes. Now we seal the jars with lids, turn them upside down, wrap them in a towel or blanket and leave them to cool completely.
5. We send the finished snack for storage in a dark place with room temperature. We open it in winter and serve it along with the main course or use it in salads, soups, etc. Bon appetit!

How to marinate porcini mushrooms with sunflower oil?

Thinly sliced ​​caps of porcini mushrooms are tightly packed in a sterilized jar and poured with boiling oil and salt. Everything is sterilized, left for 3-4 days and sent to the refrigerator for storage. It turns out to be a wonderful and aromatic snack.

Cooking time: 2 h. 30 min.

Cooking time: 20 minutes.

Servings - 10.

Ingredients:

• Vegetable oil - 1 tbsp.
• Salt - 1.5 tablespoons
• Porcini mushrooms - 1 kg.

Cooking process:

1. In this recipe, we only need porcini mushroom caps. First, we clean them, rinse well under running water. Next, let them dry and cut into thin slices.
2. We spread the chopped mushrooms on a wooden cutting board and leave them in this way for 3-4 hours to dry out. At this time, we thoroughly rinse the jars under hot water with soda and sterilize them in any convenient way. Next, lay the dried boletus tightly on them.
3. Now we pour the required amount of vegetable oil into the saucepan and send it to the fire.
4. Bring the oil and salt to a boil, turn off the heat and pour porcini mushrooms in jars with it.
5. We cover the jars with lids and place them in a pot of water, the bottom of which is covered with a towel. Bring to a boil and sterilize for 30 minutes. Now we seal the jars with lids and leave at room temperature for 3-4 days. Store the finished snack in a dry, dark place. Serve with the main course. Bon Appetit!